Kirbie's Cravings

Instant Pot Cheesy Garlic Spaghetti Squash

This entire dish, including the cooking of the whole spaghetti squash, is made in the Instant Pot. It is an easy cheesy and flavorful low carb meal.
overhead photo of Cheesy Garlic Spaghetti Squash

Ever since discovering how much easier and quicker it is to cook a spaghetti squash in the Instant Pot, I have been making many more spaghetti squash meals.

Cooking Spaghetti Squash in the Instant Pot

photo of a spaghetti squash in an Instant Pot
Unlike the oven and microwave methods for cooking spaghetti squash, you do not need to cut the squash open to cook it in the Instant Pot. Instead, the squash is cooked whole. One of the toughest parts about preparing spaghetti squash for me is trying to cut the raw squash in half, so this has been a game changer.

Before being added to the Instant Pot, make half-inch piercings into the skin, to allow it to vent during cooking.

The Instant Pot also cooks the squash faster. It takes about 15 minutes of cook time to fully cook a 2 lb spaghetti squash.

When the Instant Pot is finished cooking, the squash skin is very soft and easy to cut open.

How to Make Cheesy Garlic Spaghetti Squash in the Instant Pot

After the squash is cooked in the Instant Pot, a garlic butter sauce is prepared in the Instant Pot using the saute function. You can then also add in any vegetables of your choice– I chose broccoli– to the pot to be sauteed. The squash noodles are then added back in and tossed in the garlic butter sauce and cheese until the cheese is gooey and melty.

Vegetable Choices

I served my spaghetti squash with broccoli. Other good choices are spinach or kale.
photo of Cheesy Garlic Spaghetti Squash with broccoli
If you are looking for more spaghetti squash recipes, check out my spaghetti squash breadsticks, spaghetti squash tater tots, and garlic parmesan spaghetti squash.

photo of cooked spaghetti squash with broccoli

Instant Pot Cheesy Garlic Spaghetti Squash

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Easy cheesy spaghetti squash cooked entirely in the Instant Pot. 
5 from 6 votes


  • 2 lb spaghetti squash
  • 4 tbsp butter
  • 4 garlic cloves minced
  • 1 cup broccoli florets cut into bite-sized pieces
  • 2 tbsp chicken broth
  • 1/2 cup grated Parmesan cheese plus additional for garnish
  • ½ cup shredded mozzarella cheese
  • fresh ground black pepper


  • Pierce the squash all over with a sharp knife, making ½ inch cuts into the skin, so that the squash can vent when cooking. I  made about 20 cuts, spacing the piercings about 1 inch apart.
  • Add 1 cup of water to Instant Pot. Place in trivet. Place squash on trivet.
  • Seal and cook on high pressure for 15 minutes. Perform a quick release when it is finished cooking.
  • Carefully remove squash and set aside to allow to cool slightly.
  • Drain water from Instant Pot and set to saute function. Add in garlic and butter. Cook until butter is melted. Add in broccoli and broth and cook until broccoli is tender but still crisp. Switch Instant Pot to warm function.
  • Slice squash in half. Scoop and remove seeds. Shred squash with a fork. Add shredded squash into Instant Pot. Add in cheese. Toss squash in cheese until evenly coated and cheese is melted. If mixture gets too dry, you can add a little more chicken broth. 
  • Garnish with fresh ground pepper and more Parmesan cheese if desired.


  • This recipe uses the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version).*  If you are using a different size, you will need to adjust cooking times and water level.
  • I served my spaghetti squash with broccoli. I’ve also made it before with kale or spinach.
  • *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).


Serving: 0.25of recipe, Calories: 254kcal, Carbohydrates: 14g, Protein: 10g, Fat: 18g, Saturated Fat: 11g, Sodium: 342mg, Fiber: 3g, Sugar: 5g, NET CARBS: 11

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

17 comments on “Instant Pot Cheesy Garlic Spaghetti Squash”

  1. Yum! Thanks for this recipe! I already had a half baked squash but wanted to do something fun and tasty with it; this fit the bill! I changed a bit, sautéed the broccoli in 1TBSP olive oil (instead of butter) with a clove of crushed garlic and crushed red pepper, and two tablespoons of lemon juice then stirred it together with the squash and parmasean. SUPER tasty and guilt-free!

  2. Looks delicious! Question…do you buy a 2 lb squash or you need a bigger squash to get 2 lbs of “noodles”? Can’t wait to try!

  3. Never mind I did it wrong!!! Lol 

  4. Question! Did your quick release pressure take forever?? Mine took at least 10 min for quick release until the steam stopped and valve went down. I’m fairly new to this instant pot thing so not sure if that’s normal 

  5. Made this tonight but doubled the broccoli, added rotisserie chicken, and Tony’s creole seasoning (I’m a Louisiana girl so it goes in almost everything I make)! Easy and and delish!! 

  6. For years I have been trying to cook spaghetti squash so that it will not come out soggy. This was perfect. The squash practically fell out of the skin when I cut it. Absolutely not soggy. I will never make spaghetti squash any other way again.

    I experimented a bit with the recipe. I added a bit more butter and a splash of white wine instead of the chicken broth. I sauteed mushrooms and shrimp and added those to the mix as well. I was afraid to saute the shrimp and the mushies in the same pot with the broccoli, so I did those separately. But it was a glorious meal! Thank you!

  7. I hate squash! Or at least I thought I did. The squash I had was smaller than the recipe called for, so I think I overcooked it a bit. No matter, This recipe made me think of cheesy mashed potatoes. Definitely in the rotation now!

  8. I made this today.  I didn’t use the broccoli and I didn’t want to open the chicken broth to just use 2 tablespoons, so I upped the butter to 6 tablespoons. Other than that, I did exactly as you suggested. It was easy and delicious! Cooking the whole squash in the IP definitely was a time saving step. Thanks for a great recipe.